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  4. Add the tarragon and parsley, and remove from the heat. Spoon the sauce over the chicken, and serve immediately.

  4 servings

  CHICKEN SALAD WITH FRESH HERBS AND CELERY

  Prep time: 8 minutes Cook time: 12 minutes Total: 20 minutes

  This delicious chicken salad is a breeze to put together, especially if you make the most of your time by prepping the dressing and chopped ingredients while the chicken is roasting in the oven. Feel free to make this up to two days in advance. Serve it in sandwiches or with greens for a light salad entrée.

  2 pounds boneless, skinless chicken breasts

  2 teaspoons salt

  ½ teaspoon freshly ground black pepper

  2 tablespoons olive oil

  1 cup mayonnaise

  1 teaspoon minced garlic

  ½ teaspoon Dijon mustard

  ½ cup finely diced celery, plus ¼ cup chopped celery leaves

  1/3 cup finely chopped red onion

  3 tablespoons chopped mixed fresh herbs (such as parsley and tarragon)

  ½ teaspoon celery seeds

  ¼ teaspoon cayenne pepper

  1. Preheat the oven to 400°F.

  2. Rinse the chicken briefly under cool running water, then pat dry with paper towels. Season on both sides with the salt and pepper.

  3. Heat the olive oil in a 12-inch ovenproof sauté pan over high heat. Add the chicken to the pan and cook for 2 minutes. Turn the chicken over and immediately place the pan in the oven. Roast for 10 minutes, or until the chicken reaches an internal temperature of 165°F when tested with an instant-read thermometer. Remove from the oven and set aside to cool.

  4. In a large mixing bowl, combine the mayonnaise, garlic, mustard, celery, celery leaves, red onion, herbs, celery seeds, and cayenne pepper. Mix well.

  5. When the chicken is cool enough to handle, cut it into ½-inch dice, add it to the mayonnaise mixture, and mix well. Serve immediately, or transfer to the refrigerator to chill.

  4 to 6 servings

  Meat

  LAMB T-BONES WITH ROSEMARY-BALSAMIC BUTTER SAUCE

  Prep time: 6 minutes Cook time: 14 minutes Total: 20 minutes

  You don’t have to go to a restaurant to have great lamb chops. People assume that lamb is difficult to cook, or too fancy to cook at home, but wait until you see how easy these little T-bones are.

  Eight 2-inch-thick lamb T-bone chops (about 2 pounds)

  ¼ cup plus 2 teaspoons olive oil

  ½ cup balsamic vinegar

  2 teaspoons minced garlic

  1½ tablespoons chopped fresh rosemary

  ½ teaspoon salt

  2 shallots

  ½ cup dry red wine

  6 tablespoons (¾ stick) butter, cut into medium dice

  ½ teaspoon coarse sea salt

  ¼ teaspoon freshly ground black pepper

  1. Place the lamb chops in a gallon-size resealable plastic bag. In a small bowl, combine the ¼ cup olive oil, ¼ cup of the balsamic vinegar, the garlic, ½ tablespoon of the rosemary, and the salt; stir together with a fork. Pour the marinade into the bag with the lamb chops, seal, and set aside at room temperature while you prepare the remaining ingredients.

  2. Mince the shallots (about 2 tablespoons), and place them in an 8-inch skillet. Add the red wine and remaining ¼ cup balsamic vinegar, and bring to a boil over medium-high heat. Cook until the mixture has reduced to a syrupy consistency and the entire surface of the sauce is bubbly, 7 to 8 minutes. Reduce the heat to low and whisk in the butter in three separate additions, fully incorporating each addition before adding more; do not allow the sauce to boil. Add the remaining 1 tablespoon rosemary, remove from the heat, and set aside. (Keep the sauce warm, covered, until ready to serve but do not allow it to boil.)

  3. Remove the lamb chops from the marinade, lightly pat them dry with a paper towel, and set them on a plate. Season both sides of the chops with the sea salt and black pepper. Heat the remaining 2 teaspoons olive oil in a 10-inch sauté pan over medium-high heat. When the oil is hot, add the chops and cook for 3 minutes. Reduce the heat to medium, turn the chops over, and cook for 3 minutes for medium-rare. Set the chops aside to rest briefly before serving.

  4. Serve the chops drizzled with the rosemary-balsamic butter sauce.

  4 servings

  STEAK AU POIVRE

  Prep time: 5 minutes Cook time: 15 minutes Total: 20 minutes

  In a classic steak au poivre, peppercorns are coarsely crushed by hand using the bottom of a skillet…but in this quick and easy version, the pepper is simply coarsely ground in a peppermill. The pepper coating on the outside of the steaks roasts in a hot, dry cast-iron skillet, drawing out the natural oils from the peppercorns and imparting a deep flavor. The cream and brandy finish the dish with just the right richness.

  ¼ cup coarsely ground black pepper

  Two 2-inch-thick rib-eye steaks (about 1 pound each)

  1½ teaspoons kosher salt

  ¼ cup brandy or cognac

  2 tablespoons Worcestershire sauce

  1 tablespoon freshly squeezed lemon juice

  ½ cup heavy cream

  2 tablespoons butter

  2 teaspoons chopped fresh parsley

  1. Sprinkle the pepper over both sides of the steaks, and gently press it into the meat with the heel of your hand.

  2. Sprinkle the salt over the bottom of a large cast-iron skillet. Heat the skillet over high heat. When the salt begins to brown, add the steaks. Lower the heat to medium-high and cook, without disturbing, for 5 minutes. Turn the steaks over and cook for 5 minutes more.

  3. Carefully add the brandy or cognac to the pan, taking care as it may ignite (allow the flames to burn off). Transfer the steaks to a platter to set aside to rest.

  4. Add the Worcestershire, lemon juice, and cream to the skillet and cook for 1 minute. Then whisk in the butter. Remove the pan from the heat, and stir in the parsley. Spoon the sauce over the steaks, and serve immediately.

  Notes: If you prefer a higher degree of doneness, preheat the oven to 400°F. After browning the steaks on both sides, transfer then to a baking sheet and place it in the oven to cook further while you finish the sauce in the skillet.

  For thinner steaks: Change the cook time to 3 minutes per side for 1-inch rib-eyes.

  For a lighter version of this sauce: substitute ¼ cup beef broth for ¼ cup of the cream.

  2 to 4 servings

  NEW YORK STRIP WITH BEURRE MAÎTRE D’HÔTEL

  Prep time: 5 minutes Inactive time: 5 minutes Cook time: 12 to 14 minutes Total: 22 to 24 minutes

  Whoa! You’re pulling out all the stops here! Gorgeously seared New York strips with a slab of flavorful butter, on the table in fifteen minutes! Pour the wine and pass the salad.

  8 ounces (2 sticks) unsalted butter, at room temperature

  ¼ cup minced fresh parsley

  3 teaspoons freshly squeezed lemon juice

  4½ teaspoons salt

  2¼ teaspoons freshly ground black pepper

  Four 12-to 14-ounce boneless New York strip steaks, fat trimmed

  4 teaspoons olive oil

  1. Preheat the oven to 450°F.

  2. Place the butter in a medium bowl. Add the parsley, lemon juice, ½ teaspoon of the salt, and ¼ teaspoon of the pepper, and stir until combined. Refrigerate while you cook the steaks.

  3. Heat a large cast-iron skillet over medium-high heat.

  4. Rub both sides of the steaks with the olive oil, and season evenly with the remaining 4 teaspoons salt and 2 teaspoons pepper. Place the steaks in the hot skillet and cook for 4 minutes on each side. Then transfer the skillet to the oven and roast to the desired degree of doneness, 4 to 6 minutes for medium-rare. An instant-read thermometer inserted into the thickest part of the meat should register 130°F for medium-rare, 140°F for medium.

  5. Remove the skillet from the oven; let the steaks stand for 5 minutes before serving.

  6. When ready to serve, top the steaks with spoonfuls of the fla
vored butter, to taste, or slice the steaks crosswise into 1/3-inch-thick slices and serve with the butter. (Any unused butter can be stored in an airtight container in the refrigerator for up to 1 week.)

  4 to 6 servings

  LAMB CHOPS WITH MUSTARD HERB CRUST

  Prep time: 9 minutes Cook time: 11 minutes Total: 20 minutes

  Sear. Slather. Coat. Roast. Eat. Impress your friends with this one.

  ½ cup Dijon mustard

  2 tablespoons minced garlic

  1 cup unseasoned dry breadcrumbs

  ¼ cup finely grated Parmigiano-Reggiano cheese

  ¼ cup chopped fresh rosemary

  2 teaspoons dried Italian herbs

  2 tablespoons vegetable oil

  Sixteen 2-to 3-ounce baby lamb chops

  2 teaspoons salt

  1 teaspoon freshly ground black pepper

  1. Preheat the broiler, and line a large baking sheet with aluminum foil.

  2. Combine the mustard and garlic in a small mixing bowl, and set aside. Combine the breadcrumbs, cheese, rosemary, and dried herbs in a shallow dish; whisk to mix well, and set aside.

  3. Heat the vegetable oil in a large sauté pan over medium-high heat. Using a paper towel, pat the lamb chops dry. Season them with the salt and pepper. Add the lamb chops to the pan and sear on both sides until nicely browned and caramelized, about 2 minutes per side.

  4. Transfer the chops to a plate and using a basting brush, lightly coat them with the mustard mixture. Then dredge them in the breadcrumb mixture. As the chops are coated, transfer them to the prepared baking sheet. Place the baking sheet under the broiler, and cook until the chops develop a nice golden crust and reach an internal temperature of 145°F when tested with an instant-read thermometer, about 5 minutes.

  5. Remove the baking sheet from the oven and let the lamb chops rest for 5 minutes before serving.

  4 main-course servings

  MINUTE STEAKS TERIYAKI-STYLE

  Prep time: 10 minutes Cook time: 10 minutes Total: 20 minutes

  You will not believe this stir-fry! Portion your meat, slice your onions, peppers, and carrots, cook it all over high heat, and finish with the sauce. Done.

  2 pounds top sirloin steak, ¼ inch thick, cut into 6 or 8 portions

  ¾ cup soy sauce

  6 tablespoons rice wine vinegar

  ¼ cup chopped green onions, white and green parts

  2 tablespoons sugar

  2 teaspoons chopped garlic

  1 teaspoon cornstarch

  ½ teaspoon crushed red pepper

  3 tablespoons vegetable oil

  1½ cups thinly sliced onions

  1 medium bell pepper, thinly sliced (about 1 cup)

  1 medium carrot, halved lengthwise and thinly sliced (about 1 cup)

  Steamed white rice, for serving (optional)

  1. Place the sirloin in a resealable plastic bag, add ½ cup of the soy sauce, seal, and set aside for 10 minutes.

  2. While the steaks are marinating, make your sauce: In a small bowl, combine the remaining ¼ cup soy sauce, vinegar, green onions, sugar, garlic, cornstarch, and crushed red pepper. Set aside.

  3. Remove the steaks from the marinade, lightly pat them dry, and set them aside on a plate.

  4. Heat 2 tablespoons of the vegetable oil in a 12-inch sauté pan over medium-high heat. Add half of the steaks and cook until nicely browned, 1½ minutes per side. Transfer them to a serving platter, and repeat with the remaining steaks.

  5. Add the remaining 1 tablespoon vegetable oil to the pan, and when it is hot, add the onions, bell pepper, and carrot. Cook, stirring occasionally, until crisp-tender, 3 minutes. Stir the sauce, add it to the pan, and cook for 1 minute longer. Spoon the vegetables and sauce over the steaks. Serve immediately, over steamed white rice if desired.

  4 to 6 servings

  BONELESS PORK CHOPS PARMIGIANA

  Prep time: 10 minutes Cook time: 10 minutes Total: 20 minutes

  Everyone knows how delicious Chicken Parmesan can be, but I decided to do a spin-off with pork. Your friends and family will be astonished at how quickly this dish comes together.

  2 pounds boneless thin-cut pork chops (about 8 small chops)

  1 teaspoon salt

  ½ teaspoon freshly ground black pepper

  ¼ cup all-purpose flour

  1 egg

  2 tablespoons milk

  1 cup fine dry unseasoned bread crumbs

  ½ cup finely grated Parmigiano-Reggiano cheese

  4 teaspoons Emeril’s Original Essence or Creole Seasoning (20 Minutes or Less)

  ½ cup olive oil

  1 cup jarred marinara sauce, plus more (heated) for serving with pasta if desired

  2 cups grated mozzarella cheese

  Cooked pasta, for serving (optional)

  1. Preheat the broiler, and line a large baking sheet with aluminum foil.

  2. Season the pork chops on both sides with the salt and pepper. Set three shallow pans side by side. Place the flour in one, the egg and milk in another, and the breadcrumbs and cheese in the third pan. Season the flour with 1½ teaspoons of the Essence, the egg-milk mixture with 1½ teaspoons of the Essence, and the breadcrumbs with 1 teaspoon of the Essence. Stir the flour to incorporate the Essence; beat the eggs, milk, and Essence to blend; and toss the breadcrumbs with the cheese and Essence to combine.

  3. Dredge the pork chops in the flour and shake to remove any excess. Working with one at a time, dip the pork chops in the egg wash to coat, then transfer them to the breadcrumb mixture and coat evenly, shaking to remove any excess.

  4. Set a 12-inch sauté pan over medium-high heat and add the olive oil. When the oil is hot, place half of the breaded pork chops in the pan and cook until golden brown, 1½ to 2 minutes per side. Transfer the browned pork chops to the prepared baking sheet. Repeat with the remaining pork chops.

  5. Spread 2 tablespoons of the marinara sauce over each of the pork chops, and top each with ¼ cup of the grated mozzarella. Place the baking sheet under the broiler and cook for 2 to 2½ minutes, until the cheese is bubbly and lightly browned in spots and the chops are just cooked through. Remove from the oven and, if desired, serve over cooked pasta with additional marinara sauce.

  8 cutlets, 4 to 6 servings

  SPICY PORK STIR-FRY WITH GREEN BEANS

  Prep time: 12 minutes Cook time: 8 minutes Total: 20 minutes

  Nowadays you can easily find fresh, beautiful, washed packaged green beans. Grab ’em and go. Here is a quick and delicious way to serve them.

  3 tablespoons soy sauce

  ¼ teaspoon freshly ground white pepper

  1 pound ground pork

  ¼ cup chicken stock or canned, low-sodium chicken broth

  3½ tablespoons hoisin sauce

  ½ teaspoon crushed red pepper

  1 tablespoon rice wine vinegar

  ½ teaspoon cornstarch

  ¼ cup peanut oil

  12 ounces green beans, rinsed, ends trimmed, cut into 4-inch lengths

  3 tablespoons thinly sliced garlic

  1½ teaspoons dark Asian sesame oil

  Cooked white rice, for serving (optional)

  1. In a mixing bowl, combine 2 tablespoons of the soy sauce, the white pepper, and the ground pork. Mix well to combine, and then set aside.

  2. Make the sauce by combining the chicken stock, hoisin sauce, crushed red pepper, rice vinegar, cornstarch, and the remaining 1 tablespoon soy sauce in a bowl. Set aside.

  3. Heat a wok or sauté pan over high heat until hot. Add the peanut oil, and when the oil is smoking, add the green beans and cook, stirring frequently, until they are slightly wrinkled, 3 to 5 minutes. Using a slotted spoon, transfer the beans to a paper towel–lined plate, and set aside.

  4. Add the garlic to the wok and cook briefly until fragrant, about 10 seconds. Add the ground pork and stir-fry until it is no longer pink, about 1½ minutes. Stir the sauce mixture, add it to the wok, and stir to combine. Bring the liquid to a boil and cook until it begins to
thicken, about 45 seconds.

  5. Return the green beans to the wok and drizzle with the sesame oil. Cook briefly until warmed through. Then serve immediately, over hot rice if desired.

  4 servings

  MUSHROOM-SMOTHERED STEAKS

  Prep time: 10 minutes Cook time: 10 minutes Total: 20 minutes

  Cube steaks, also referred to as minute steaks, are not cubes at all. They are called cube steaks because of the cubelike pattern that has been pounded into them with a meat tenderizer. These steaks can be cooked very quickly, will remain tender and juicy, and are very affordable…need I say more?

  4 cube steaks (about 1½ pounds total)

  ¾ teaspoon salt

  ¾ teaspoon freshly ground black pepper

  4 tablespoons olive oil

  1 pound mushrooms, wiped clean, stemmed, and sliced (about 4 cups)

  ½ cup chopped green onions, white and green parts, plus more for garnish

  1½ tablespoons minced garlic

  ½ cup dry red wine

  3 tablespoons butter, cut into 4 pieces

  1. Season the steaks on both sides with ½ teaspoon of the salt and ½ teaspoon of the black pepper.